Chopping boards thermometers measures and scales

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Chopping boards, Thermometers, Measures and scales, Waste trays or bowls, Kitchen scissors, Strainer (chinois) and filter paper, Mouli, Saucepans, Stockpots, Steam kettle stockpots, Roasting dishes, Ladles, Greaseproof paper, Muslin or tammy cloth, Food processor, Mixer, Hand-held stick mixer, Blender, Stove top burners, Oven
Q9: You’re making a very large quantity (100 L) of vegetable stock. What equipment would you use to cook the stock?
Q10: What are three things you should check when assembling equipment?
Q11: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it?
Q12: Identify four safe operational practices to follow when using a food processor or other electrical equipment.
© Didasko Digital 2016 3
SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer SECTION 3: PORTION AND PREPARE INGREDIENTS Q13: What is the most logical and efficient way to sort and assemble ingredients ready for cooking? P29 Food productionsequency Q14: How would you weigh and measure the following ingredients? P31-32 250 g flour scales __________________________________________________________ 1 tbsp tomato paste measuring spoons _________________________________________ 250 mls water measuring jugs ________________________________________________ 6 button mushrooms Count ___________________________________________________ Q15:
Q16: Your colleague has just finished preparing some meat for a soup. They ask you what they should do with all the off-cuts. What would you suggest?
Q17: What are the health risks associated with raw eggs or sauces containing raw eggs?
2016 Edition 4
SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS – Short answer SECTION 4: PREPARE STOCKS, SAUCES AND SOUPS Q18: What method of cookery would you use to cook the following foods? P41 Blanched tomato – Blanching (boilling) __________________________________________ Diced onion - Sweating ______________________________________________________ Chicken stock - Simmering ____________________________________________________ Q19: Briefly outline how to cook béchamel (white sauce). P42

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